In a large skillet cook up about a half pound of bacon diced up and fried to perfection.
A large onion diced finely and sauteed to a golden brown in the left over bacon grease.
Add about a cup worth of finely chopped pecans and a TBSP of cajun seasoning.
One green pepper and one red pepper, finely diced and do likewise.
Add the zest and juice of one lemon and 2 oranges. Simmer for about 10 minutes.
Add some chicken broth (about 2 cups homemade or 1 can prefab). Let it simmer some more. Add another TBSP of cajun seasoning and a quarter cup brown sugar.
In a slow-cooker you heat up a large can of crushed tomatoes and a small can of tomato paste. Throw in just a splash or 2 of hickory flavoring. Add your previously cooked ingredients and let simmer overnight. Add more cajun season somewhere inbetween if you’re so inclinded. You’ll have something special at the end of it all and you can freeze it. Anybody I’ve known who has tasted this sauce gets hooked.

As for the actual B-B-Q meat itself, I’ve found the best way to do ribs is sprinkle the cajun seasoning on them, broil them about 4 minutes each side, then boil them for about 10 minutes and simmer for at least an hour. Then throw them on the B-B-Q, slather them with the sauce and enjoy.

But to each their own, right?

1/2 cup red wine vinegar
1 cup chopped yellow onion
1 tablespoon minced garlic
1/4 cup light brown sugar
2 teaspoons hot pepper sauce
1 cup ketchup
1 teaspoon lemon zest
1/4 cup fresh lemon juice

Combine all of the ingredients in a blender and blend until smooth. Transfer to a nonreactive saucepan and simmer for 20 minutes to allow the flavors to marry. Use immediately, or refrigerate in a nonreactive, airtight container for up to 2 weeks.

Yield: 1 3/4 cups

Enjoy! Have a great holiday!